Tomato and Fontina French Toast Sandwich
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Ingredients
4 eggs
2/3 cup (150 mL) milk
1/2 tsp (2 mL) dried thyme (or 2 tsp / 10 mL fresh, chopped)
1/4 tsp (1 mL) pepper
pinch salt
8 bread slices, thick (3/4 inch / 2 cm)
1 tbsp (15 mL) pesto, prepared
4 oz (125 g) fontina cheese, thinly sliced
2 plum tomatoes, sliced
2 tsp (10 mL) butter
Directions
In large shallow dish, lightly whisk together eggs, milk, thyme, pepper and salt; set aside. Spread 4 of the bread slices with prepared pesto; top with sliced cheese and tomato. Sandwich with remaining bread. Dip into egg mixture, turning to coat both sides and soak up liquid.
Make-ahead: Cover and refrigerate on waxed paper-lined rimmed baking sheet for up to 12 hours. In large nonstick skillet, melt butter over medium heat; fry sandwiches, turning once, until golden and cheese is melted, 6 minutes.
Makes 4 servings